A Low-Fat Salad for Meat Lovers, Vegetarians, And Those With Lactose Intolerance

I've been trying to eat healthy lunches, and and a good salad is what I've been making at least 2 days a week.  This is actually a veggie version of salad, however you can substitute these ingredients for actual chicken cutlets if you prefer meat.  Ingredients for this salad include: spring mix, a few slices of avocado, tomatoes (grown in my dad's garden), olives, pickles, Daiya (dairy and lactose free) Cheddar Style Shreds,

Beyond Chicken Lightly Seasoned Strips (meat free- 100% veggie protein).

I have to admit that the veggie chicken strips don't have much flavor before the dressing is added, however when salad dressing is added it's great because the texture is so similar to meat.  I gave them a try because they were on sale at Whole Foods.  I also purchase regular chicken strips to eat on my salads as well and/ or add a few banana peppers, however neither was added to this particular salad.  I'm lactose intolerant, so when I eat any dairy product I have to chew a lactose pill.  The dairy free cheese shreds were a great alternative to regular cheese.

I make a simple salad dressing using Bragg's Apple Cider Vinegar and Olive Oil.

I combine equal parts of both ingredients, stir and then add to my salad.  I typically use one tablespoon of olive oil and 1 tablespoon of apple cider vinegar.    I then season with Mrs. Dash, Original Blend, salt-free seasoning.  It's the best darn salad ever with fat, protein, veggies, and flavor all packed into one meal!  Now, if I can just remain consistent with these healthy meals, I would be all good.  LOL!

What ingredients do you use when making salad and dressing?  What else have you used vinegar for besides as a topping in salads?

Check out the links below for additional information:

Low-Fat Salad Recipes

How I used vinegar to unclog my sink